Buckwheat – carrot – patties

Ingredients for 1 servings:

• 1 cup(s) buckwheat, approx. 170 g
• 2 cups water
• 300 g carrot(s)
• 200 g tofu, plain
• 2 cl soy sauce (tamari)
• 2 tsp chili powder
• 5 grains of pepper, ground
• 150 g buckwheat, ground
• 4 cl soy sauce (tamari)
• Olive oil for frying

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Gluten-free, egg-free and dairy-free

Wash the buckwheat, add it to 2 cups of boiling water, bring to a boil, and reduce the heat to low. When the water is below the surface of the buckwheat, turn off the heat, cover, and let the buckwheat swell for 10-15 minutes; it will become nice and dry and grainy. Finely grate the carrots. Cut the tofu into small pieces, sprinkle with 2 teaspoons of chili powder, and let it rest with 2 cl of tamari for about 20 minutes, then puree with an electric blender. Mix all ingredients (except the olive oil) together, form into a roast, brush over a little more tamari if desired, and let stand for about 10 minutes. Then, with wet hands, form small patties and fry in oil over medium heat on both sides. My own recipe.